Rocky River Brewing Co Menu

Four grilled mini cheeseburgers served with beer battered fries, sliced pickles and chipotle ketchup.

Crispy fried chicken tossed in our buffalo wing sauce, stuffedin a whole wheat wrap with lettuce, tomato and creamy bluecheese.

A fresh baked, extra large Bavarian pretzel lightly saltedserved with a side of mustard and Beer Cheese.

Thai chili marinated chicken and melted mozzarella cheese atopcrispy wontons, finished with sweet Thai chili sauce and wasabisour cream drizzle.

Ten crispy fried wings tossed in your choice of our chef'soriginal sauces: Chipotle BBQ, BBQ, garlic parmesan, teriyaki,Sriracha honey, jerk dry rub, smokey bbq dry rub, mild, mediumor hot. Served with celery and your choice of ranch or bleucheese.

Filled with crispy buffalo chicken, chopped celery, and bleucheese crumbles, served with your choice of ranch or bleucheese dressing.

A unique twist on Pad Thai. A stir fry medley of broccoli, redbell peppers, green onions and carrots tossed with lo meinnoodles in a spicy Thai peanut sauce, garnished with crushedpeanuts. Add your choice of grilled chicken, shrimp, or smokedtofu. (VEG)

Two mini cheese burgers served with fries.

Fresh Baked Deep Dish Cookie with Ice Cream

5 dill pickle spears beer batter and fried, served with a sideof Cajun remoulade. (VEG)

Crispy fried chicken and Applewood smoked bacon stuffed in awhole wheat tortilla with melted Tillamook Cheddar cheese.Choice of a side of Ranch or Sour cream.

Crispy fried chicken and Applewood smoked bacon stuffed in awhole wheat tortilla with melted Tillamook Cheddar cheese.Choice of a side of Ranch or Sour cream.

Creamy 4 cheese queso blended with pulled chicken, oven bakedand topped with fresh jalapeno rings, served with fried corntortillas.

Creamy goat cheese panko crusted and flash fried. Served withJake’s hot honey marmalade.

Filled with crispy buffalo chicken, chopped celery, and bleucheese crumbles, served with your choice of ranch or bleucheese dressing.

Crispy Tempura fried cauliflower tossed in buffalo sauce andserved with bleu cheese dressing and celery.

Crispy tempura chicken tossed in our chef’s version of spicyBang Bang sauce and ginger ranch for dipping.

Back by popular demand! Housemade salsa served with fried corntortillas.

Thai chili marinated chicken and melted mozzarella cheese atopcrispy wontons, finished with sweet Thai chili sauce and wasabisour cream drizzle.

5 dill pickle spears beer batter and fried, served with a sideof Cajun remoulade. (VEG)

Four chicken sliders, your choice of chargrilled, blackened,BBQ, topped with cheddar cheese. Served with beer batteredfries. No split orders.

Four grilled mini cheeseburgers served with beer battered fries, sliced pickles and chipotle ketchup.

Crispy fried chicken tenders and beer battered fries, servedwith honey mustard for dipping.

Grilled chicken tossed in buffalo sauce, mozzarella andcrumbled blue cheese on a garlic butter crust, finished withdiced celery and a cool ranch drizzle. (GFO)

Piles of pepperoni, mounds of mozzarella and freshly mademarinara atop a hand-tossed pizza dough. (GFO)

Taste the three cheese mix of mozzarella, parmesan, andcrumbled feta atop a garlic butter crust with baby spinach,fresh basil and Roma tomatoes. (VEG, GFO)

Sweet Thai chili glazed chicken breast over chopped romainetossed with red cabbage, bell peppers and matchstick carrots,in a Thai peanut vinaigrette, finished with mandarin orangesand crispy chow mein noodles.

Chopped romaine, bell peppers, red cabbage and carrots tossedwith crispy corn tortillas and chipotle vinaigrette, toppedwith black bean salsa, sharp cheddar and a grilled chickenbreast. (GFO)

Spring greens tossed in pomegranate vinaigrette with candiedpecans and sun dried cranberries, topped with crumbled bluecheese and grilled chicken breast. (GFO)

Chopped romaine is tossed in our chef’s giardiniera pepperranch dressing with chopped turkey, Genoa salami, andpepperoni, and topped with roasted red peppers and crispycroutons. (GFO)

Crisp, chopped romaine tossed in our housemade Caesar dressingwith croutons and Parmesan. (Veg,GFO)

Spring greens, Roma tomatoes, sliced cucumber, carrots, redonion and croutons, served with RRBC balsamic dressing. (V,VGNO,GFO)

Fresh grouper tossed in Cajun spices and seared hot, served ona tomato focaccia roll with cilantro lime slaw and served withCajun Remoulade. (GFO) Beer battered optional.

Tender grilled chicken stuffed in a garlic butter hoagietopped with Cooper’s sharp white American cheese, peppers, andGiardineria Italian peppers stuffed in a garlic butteredhoagie. With a side of horsey mayo.

Fried chicken sandwich topped with hickory smoked bacon,pepperjack cheese, and Chef Jake’s homemade hot honey on abrioche bun. Side of Sriracha aioli.

Marinated chicken breast grilled and served hot on a briocheroll with avocado, red onion, melted pepper jack and a side ofmayo. (GFO)

Favorite! A modern take on the Waldorf Astoria recipe... Chunksof white chicken, sundried cranberries, roasted pecans, redonions and celery on a toasted croissant. Topped with lettuceand tomato.

A whole wheat tortilla filled with housemade hummus, cucumber,roasted red peppers, tomatoes, carrots, avocado, sprouts, andcrumbled feta, served with a side of hot sauce. (VGNO, VEG)

Shaved smoked turkey, Coopers sharp American cheese,hickory smoked bacon, cucumber, tomato, red onion, and crispylettuce stuffed between two slices of thick multigrain bread.Side of mayo.

Crispy fried chicken tossed in our buffalo wing sauce, stuffedin a whole wheat wrap with lettuce, tomato and creamy bluecheese.

Pirate ale marinated chicken breast, chargrilled and toppedwith melted Tillamook cheddar and applewood smoked bacon on atoasted brioche roll. (GFO)

All vegan tacos start with hickory smoked tofu grilled withchipotle barbecue, topped with red cabbage slaw, avocado andSriracha sour kream in 3 tortillas, and served with green riceand black bean salad. (V, GF)

Flour tortillas stuffed with juicy Korean BBQ pulled pork,topped with a cilantro lime slaw and drizzled with bang bangsauce. Served with a side of cilantro lime rice and black beancorn salad. (GF)

Caesar salad stuffed with soft flour taco shells toppedwith blackened grilled chicken breast. Finished with shreddedParmesan and crispy crushed croutons. Side of cilantro limerice and black bean corn salad. (GFO)

Ground turkey blended with garlic, parmesan, crumbled feta &spices, served on tomato focaccia with Cajun remoulade. (gfo)

Char-grilled burger dusted in Cajun spices, loaded with freshjalapenos & pepperjack cheese, served on a toasted brioche roll& topped with an oversized onion ring. (gfo)

Chargrilled Angus Burger topped with Cooper sharp Americancheese, Hickory smoked bacon, crispy hashbrowns, and afree-range fried egg on a Brioche bun. Side of Beer batteredfries and Chipotle ketchup. GFO

Our black bean burgers are made fresh daily, grilled & toppedwith sweet mango salsa & alfalfa sprouts, served on tomatofocaccia with Cajun remoulade. (vgno, veg)

It's so good it'll knock you out! Dusted in Cajun seasoning,this burger arrives topped with creamy crumbled bleu cheesesauce & roasted red pepper, served on a brioche roll. (gfo)

Grilled 8 oz. patty topped with sauteed mushrooms & meltedSwiss, served on a brioche roll. (gfo)

The original, 8 oz. Burger hot off the grill served on abrioche roll with American cheese. (gfo)

A unique twist on Pad Thai. A stir fry medley of broccoli, redbell peppers, green onions and carrots tossed with lo meinnoodles in a spicy Thai peanut sauce, garnished with crushedpeanuts. Add your choice of grilled chicken, shrimp, or smokedtofu. (VEG)

Tender chicken breast breaded with crushed pretzels and ovenbaked, topped with a creamy whole grain mustard sauce andserved with white cheddar mashed potatoes and served withsteamed vegetables.

Baby back ribs braised slow and low in our own coopers ale,finished on the grill with your choice of our signature housebarbecue or smoky chipotle barbecue, served with coleslaw andbeer battered fries.

Marinated chicken breast grilled and basted with sesameteriyaki glaze, served with green rice, steamed broccoli andgrilled pineapple.

Citrus glazed Atlantic Salmon, served with Jasmine rice andsteamed broccoli. Topped with a cilantro lime slaw. (Optionalblackened salmon) (GF)

Baby back ribs braised slow and low in our own coopers ale,finished on the grill with your choice of our signature housebarbecue or smoky chipotle barbecue, served with coleslaw andbeer battered fries.

Cavatappi pasta tossed with Italian sausage, andouille, redonion and roasted red peppers in our chef’s delicious 3 cheeseblend, topped off with scallions, diced tomato and a toastedciabatta roll. (VEG) (Sub shrimp, chicken, or smoked tofu)

Grilled steak served over cilantro lime rice and topped with ablack bean corn salsa, diced tomatoes, sliced avocado and frescilantro. Finished with a sour cream drizzle. gf

Two mini cheese burgers served with fries.

Linguini noodles topped with marinara.

Cavatappi noodles covered in cheddar cheese.

American cheese sandwiched between two pieces of Texas toastserved with fries.